Coffee Mushroom Cream Sauce

Photo: Annabelle Breakey; Styling: Randy Mon

Time: 25 minutes, plus 3 hours to steep. Steep coffee beans in cream to make the base for an absolutely delicious sauce to go with roast chicken and egg noodles.

Yield: Serves 4 (makes 2 1/2 cups)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 538
  • Calories from fat: 92%
  • Protein: 5.2g
  • Fat: 55g
  • Saturated fat: 29g
  • Carbohydrate: 11g
  • Fiber: 1.5g
  • Sodium: 55mg
  • Cholesterol: 163mg


  • 1 pt. whipping cream
  • 1/2 cup coffee beans
  • 3 tablespoons olive oil
  • 3 shallots, sliced
  • 1 pound button or cremini mushrooms, quartered
  • Kosher salt and freshly ground black pepper


  1. 1. In a medium saucepan, bring cream and coffee beans to a simmer over high heat. Remove from heat and let sit 3 hours, stirring occasionally.
  2. 2. In a large frying pan, heat olive oil over medium-high heat. Add shallots and mushrooms and cook, stirring often, until browned and softened, about 10 minutes.
  3. 3. Pour reserved cream through a strainer into pan with mushrooms; discard coffee beans. Simmer until cream is reduced slightly, about 10 minutes. Season to taste with salt and pepper.
  4. Note: Nutritional analysis is per serving.
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